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Turkish Gözleme with Spinach and Feta Recipe

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4.2 from 4 reviews

  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Traditional Turkish Gözleme is a savory flatbread stuffed with a flavorful mixture of spinach, onions, and feta cheese. This recipe features a soft, thin dough that is pan-cooked to golden perfection, resulting in a crispy yet tender bread filled with a well-seasoned spinach and feta filling. Perfect as a snack, appetizer, or light meal, this gözleme brings authentic Turkish street food right to your kitchen.

Ingredients

Dough

  • 3 1/3 cups (473 grams) all-purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 3 tablespoons olive oil (plus more for brushing)

Filling

  • 4 packed cups roughly chopped baby spinach leaves
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon Aleppo pepper (or pul biber, or more to taste)
  • 1 cup drained and crumbled feta cheese

Instructions

  1. Combine the dough ingredients: Sift the flour into a large mixing bowl and make a well in the center. Sprinkle in the salt, then add lukewarm water and 3 tablespoons olive oil into the well. Gradually incorporate the flour into the liquid using your hands until a rough, shaggy dough forms.
  2. Knead the dough: Dust your countertop with flour and transfer the dough onto it. Knead by hand for 2 to 3 minutes until you achieve a smooth, semi-firm dough ball. Place the dough in a bowl, drizzle with olive oil, cover with a clean damp towel, and let it rest for 20 minutes to relax the gluten.
  3. Prepare the filling: In a large bowl, combine chopped spinach and finely chopped onion. Add 2 tablespoons olive oil, season with salt, black pepper, and Aleppo pepper. Mix well to distribute seasoning evenly.
  4. Massage the filling: Use your hands to thoroughly massage the seasoning into the spinach and onion mixture. This softens the vegetables and enhances the flavor. Fold in the crumbled feta cheese and adjust seasoning if necessary. Cover and set aside.
  5. Divide and shape the dough: After resting, place the dough on a floured surface and divide it into 6 equal pieces. Roll each piece into a ball, place them in a bowl, and cover with a damp towel to keep moist.
  6. Roll out the dough: Working with one ball at a time on a lightly floured surface, roll out each dough ball into a thin circle about 10 1/2 inches in diameter. It may spring back, but keep rolling until very thin for proper cooking.
  7. Fill the dough: Spread approximately 1/2 cup of the spinach and feta filling evenly over one half of the rolled dough circle, leaving about 0.8 inch of space around the edges.
  8. Seal the gözleme: Fold the empty half over the filling to create a half-moon shape. Press the edges firmly with your thumbs to seal, using a little water if needed to help the dough stick and ensure a tight seal.
  9. Repeat for remaining dough balls: Place finished gözleme on a sheet tray without overlapping and cover with a clean towel to prevent drying. Repeat the filling and sealing process with remaining dough.
  10. Cook the gözleme: Heat a large 11-inch non-stick skillet over medium-high heat. Place one gözleme in the dry pan and cook for 1 minute. Flip and cook the other side for 1 minute. Flip again and cook for 45 to 50 seconds until light brown circles appear. Flip one last time and cook another 45 seconds until cooked through with golden patches.
  11. Keep cooked gözleme warm: Transfer cooked gözleme to a clean tray, brush both sides with olive oil, and cover with a clean towel to keep moist while cooking the rest.
  12. Serve: Serve warm or at room temperature, paired with a fresh salad if desired. Enjoy your authentic Turkish gözleme! Afiyet Olsun (may you be happy and healthy eating this food).

Notes

  • For a crispier crust, use a non-stick skillet or cast-iron pan and ensure it’s fully preheated before cooking.
  • You can substitute feta with other crumbly cheeses like ricotta salata or halloumi for variation.
  • If Aleppo pepper or pul biber is unavailable, use a pinch of smoked paprika for a hint of smokiness and mild heat.
  • Rolling dough very thin is key to the traditional texture; if too thick, the gözleme will be doughy inside.
  • Resting the dough allows gluten to relax, making it easier to roll and shape.
  • Brush cooked gözleme with olive oil for a glossy finish and added flavor.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Flatbread
  • Method: Frying
  • Cuisine: Turkish

Find it online: https://myeasyplate.com/turkish-gozleme-with-spinach-and-feta-recipe/